Dumplings, Croquettes, Patties – Preparatory Workshop for the RogExpo Opening

Dumplings, Croquettes, Patties – Let’s Prepare Treats for the Community Table at the RogExpo Opening

In the workshop, together with the mentors, we will prepare a selection of dishes (bite-sized treats) that will be part of the community table and refreshments at the opening of RogExpo 2025: Borders and Frictions, on Wednesday, 12 November 2025, at 7:00 PM at Center Rog.

Dumplings, croquettes, and patties exist in almost all cultures of the world. In the preparatory workshop for the refreshments, we will explore through food how similar dishes cross borders, but at the same time reflect local particularities. There will be a culinary dialogue between traditions, which is also very tasty.

You are invited to the workshop, where you will have the opportunity to contribute with your work to the large communal table and experience how collaboration and creativity can move borders and create something new from friction.

We will learn the basic techniques of dough shaping, filling, and breading. We will work in groups, shape different dishes together, and try preparing savory bite-sized treats. Special emphasis will be given to working together, exchanging experiences, and tricks from kitchens of different cultures.

In addition, we will also gain practical culinary knowledge: how to make dough for different dumplings, how to use leftover bread for patties, how to prepare crispy croquettes from porridge, and how to store dishes for later use (e.g., freezing). Besides these techniques, we will also learn about the importance of sustainable use of ingredients and the cultural diversity of simple dishes.

Did you know?

The first potato croquettes were created in France in the 18th century, as a way to use leftover mashed potatoes. From there, they quickly spread across Europe and became part of the diets of different cultures. The same goes for dumplings, which in Slovenia we know in savory and sweet versions, while in Asia they even have a medicinal role. In China, dumplings were initially used as medicine against frostbite, as they were shaped like ears and filled with medicinal herbs. Dumplings and croquettes are therefore more than just food… they are a reflection of culture, ingenuity, and tradition that connects people through time.

About the Mentor:

The workshop will be led by Tereza Poljanič, author of three cookbooks, host of the show Zdravo, Tereza, and founder of the brand Tereza's Choice. Tereza is a dedicated fermentation researcher who has improved her knowledge through years of self-learning and experimentation. She has also shared her unique skills in a Michelin restaurant – Knystaforsen in Sweden, where she created extraordinary non-alcoholic fermented combinations through fermentation and foraging wild plants and fruits that perfectly matched fine dining dishes. Mentors from the food lab team will also be present alongside Tereza.

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Participants should gather 15 minutes before the scheduled start in the entrance hall of Center Rog. Please store your personal belongings in the lockers shown to you by the mentor. Do not be late, as this disrupts the workflow. In case of being late, entry to the lab cannot be guaranteed.

The program is conducted in Slovenian, except where otherwise noted.
The program is intended for participants older than 14 years, except where otherwise noted.

In case of cancellation, we will inform you two days before the planned start.
If you cannot attend the program, fees are not refunded, and it is not possible to change the date. Participation can be transferred to another person, for which we ask you to notify us at least 24 hours before the program start at kuhanje@center-rog.si.

We look forward to your company and joint creation!